I know that garlic bread is pretty straightforward, but over the years, I’ve perfected the recipe for amazing garlic herb bread, and I thought it was time I share!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Garlic Bread
• Ingredients
• Adaptations/Variations
• How to Make Garlic Bread
• Tips for Success
• What to Serve with Garlic Bread

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I know, I know – garlic herb bread is super easy, so why publish recipe for it? Well … I’ve made a lot of it over the years, and I just thought it was overdue! So here I am. Everyone needs a good simple garlic bread recipe!

That’s it – that’s the story.

Why You’ll Love This Garlic Bread

My recipe calls for chopped fresh garlic that’s first lightly sautéed in olive oil to help tame the spicy bite that fresh garlic sometimes delivers.

The bonus is that this warm olive oil helps soften the butter for spreading over your French bread. Perfect!

It’s SO easy to make, and it’s a hit with everyone every time.

Ingredients

• French bread – The typical big loaf of French bread that you find in the bakery department of most grocery stores.
• Garlic – Lots of it! You’ll want four medium fresh cloves of garlic, minced finely.
• Olive oil – For sautéing the garlic and adding a bit of flavor.
• Butter – I start with unsalted to better control the level of salt in the recipe. Try to start with room temp butter or butter that’s close to it. The warm olive oil will help, too.
• Parsley – I like a good amount of chopped fresh parsley in my garlic bread. It adds some visual interest and tastes great!
• Salt – I like to use a coarse kosher salt in my garlic bread recipe, which really helps to highlight the flavors.

Adaptations/Variations

• Extra herby garlic herb bread – Include some fresh thyme or rosemary for more herbal deliciousness.
• More garlic, mo’ better! – Add 1/2 teaspoon of garlic powder for extra garlic goodness!
• Vegan/dairy-free – Sub in your favorite vegan/dairy buttery substitute.
• Gluten-free – You can use the garlic butter spread on just about any bread you like, including a GF loaf!
• Garlic bread from baguette – Just smear the filling inside a baguette instead of French bread. The instructions will be the same.

How to Make Garlic Bread

I first like to start by warming my fresh garlic with some olive oil to help cook it. Then, mix the garlic and olive oil with the butter, salt, and parsley.

Cut your French bread loaf in half lengthwise, and smear the garlic butter equally on each half. Place the loaf back together, and wrap in foil. Place on a baking sheet and bake.

Then, open it up, keeping the foil on the baking sheet to help with easy clean-up, and bake it a bit more until completely melted and crisped up around the edges.

Place the two halves of the bread back together, slice, and serve!

Tips for Success

• Make sure your butter is as soft as possible. Move it out of the fridge an hour or two in advance, or in a pinch, you can try microwaving it to brown it, but try to avoid completely melting it, because it’s harder to spread that way.
• Do NOT let the garlic turn brown in the olive oil. When I was taking a culinary course, I participated in an exercise that demonstrated how browned/burned garlic can add an unpleasant bitter flavor. We cooked up two batches of garlic, allowing one to brown, and then placed both batches in water and had to taste the water. The brown garlic colored the water brown and, yup, it tasted SO bitter! I am SO careful not to let my garlic get super golden or brown in all of my recipes now.

I hope this becomes your go-to garlic bread recipe like it has become mine! It’s a super delicious way to make a buttery, garlicky bread that goes well with so many different dishes.

What to Serve with Garlic Bread

• Soup! In a few days, I’m sharing a Vegetable Lasagna Soup that practically begs for buttery, garlicky bread, so stay tuned! It’s equally delicious with a thicker soup like this Roasted Winter Veggie Chowder or Hearty Bean Stew.
• Pasta! Serve it up with red lentil pasta sauce over spaghetti or with creamy pumpkin pasta.

Print

Easy Homemade Garlic Bread Recipe

Buttery, garlicky perfection! This homemade garlic bread is easy and delicious, with a couple of tricks for perfect garlic bread goodness.

Keyword garlic bread, garlic herb bread, homemade garlic bread

Servings 8

Calories 272kcal

Author Kare

Ingredients

• 1 loaf French bread
• 2 tablespoons olive oil
• 4 cloves garlic minced finely
• 1/2 cup unsalted butter softened
• 1/4 cup fresh parsley minced finely
• 3/4 teaspoon kosher salt

Instructions

• Preheat the oven to 375°F. Place a large sheet of foil on a large baking sheet.
• Cut your loaf of French bread in half length-wise (horizontally), so that you have two big slabs, a top and a bottom. Set it on the foil with the cut part up.
• Set a small saucepan over medium heat and add the olive oil. When hot, add the garlic. Cook, stirring occasionally, for 1-2 minutes, until the garlic is fragrant and tender but not browned at all. Remove from heat.
• Place the butter in a small or medium bowl and mash it with a fork. Add the garlic and olive oil mix, salt, and parsley. Mix well.
• Using a spatula or butter knife, slather the butter mixture onto the two halves of your French bread.
• Put the bread together and wrap it with foil.
• Bake in the foil for 10 minutes, then open up the foil and lay it on the pan, and open up the bread so that the buttered sides are facing up. Bake for 10-15 more minutes, until the butter is completely melted and the edges of the bread are lightly browned.
• Remove from the oven, place the halves back together, and cut into slices. Serve.

Notes

Vegan/dairy-free option:

Sub in your favorite vegan/dairy buttery substitute.

Gluten-free option:

You can use the garlic butter spread on just about any bread you like, including a GF loaf!

Nutrition

Serving: 1g | Calories: 272kcal | Carbohydrates: 27g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 522mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 513IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg

The post Garlic Bread Recipe appeared first on Kitchen Treaty.

Table of Contents

• Ingredients for Shallot Vinaigrette
• How to Make It
• More Salad Dressing Recipes

Ingredients for Shallot Vinaigrette

• Olive oil: Extra virgin olive oil has the most flavor, and it’s perfect for vinaigrettes. The higher quality the better, but mid-level is just fine too!
• Lemon juice: Fresh lemon juice helps this dressing pop.
• White wine vinegar: For classic vinaigrette flavor. White vinegar or apple cider vinegar will work, too.
• Shallot: You’ll need just one fresh shallot, minced.
• Dijon mustard & honey: Just a little of each for flavor and its magic emulsifying power.
• Salt & pepper: Every vinaigrette needs S&P. Adjust to your liking.

How to Make It

First, add all of your dressing ingredients to a small bowl, or to a mason jar fitted with a lid.

Then, if using a bowl, whisk everything together until well-blended. If you’re using a mason jar, replace the lid and shake until blended and emulsified.

Dip a lettuce leaf into the dressing and give it a taste. Add more salt and pepper if you like, and you’re ready to dress your salad!

More Salad Dressing Recipes

• Homemade Vinaigrette Salad Dressing
• Creamy Vinaigrette
• Lemon Thyme Vinaigrette
• Homemade Thousand Island
• Honey Mustard Dressing

Print

Shallot Vinaigrette Recipe

An easy salad dressing with mild onion-y flavor thanks to finely diced shallots. Dijon mustard and a touch of honey round out this perfect vinaigrette!

Keyword shallot vinaigrette

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 343kcal

Author Kare

Ingredients

• 1/3 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 2 tablespoons diced shallot approx. 1 shallot
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon fine grain sea salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste

Instructions

• Add all of your dressing ingredients to a small bowl or to a mason jar fitted with a lid.
• If using a bowl, whisk everything together until well-blended. If you're using a mason jar, screw on the lid and shake until blended and emulsified.
• Dip a lettuce leaf into the vinaigrette and taste. Add more salt and pepper if desired. Drizzle over your salad.

Nutrition

Serving: 1g | Calories: 343kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 321mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 0.4mg

The post Shallot Vinaigrette Recipe appeared first on Kitchen Treaty.

You’ll love creamy lemon vinaigrette with all the veggies. And you’ll love making it, too! No blender or special equipment needed – just grab a mason jar or a small bowl and a whisk and your dressing’s made.

Table of Contents

• What is Creamy Vinaigrette?
• Why You’ll Love this Creamy Lemon Vinaigrette
• Ingredient Info
• How to Make Creamy Vinaigrette
• Ideas for Serving Creamy Vinaigrette Dressing
• More Salad Dressing Recipes

What is Creamy Vinaigrette?

Just like it sounds, creamy vinaigrette is simply a vinaigrette dressing with a creamy ingredient added and mixed in until it emulsifies, creating a lusciously creamy dressing.

I like sour cream for its thick and rich creaminess and a little big of tangy flavor, but you can also use a small amount of mayo, unsweetened Greek yogurt, or even a drizzle of heavy cream.

Why You’ll Love this Creamy Lemon Vinaigrette

• Whips up in 5 minutes or less
• Tastes so much better than store-bought
• Versatile dressing that can dress up everything from green salads to pasta salads to crudite platters and so much more.

Ingredient Info

• Olive oil: Most all of my salad dressings use extra virgin olive oil. The higher quality the better, but honestly budget-friendly olive oil is delicious too.
• Lemon juice: For bright flavor that contrasts so well with the creamy component of this vinaigrette.
• White wine vinegar: Zingy acidic flavor for the win! White balsamic is great, too. 
• Sour cream: I add quite a bit of sour cream to this creamy salad dressing recipe because if I’m going for a creamy vinaigrette, I want it to be creamy!  
• Honey: Adds sweetness that helps balance the acids, plus honey helps creamy vinaigrette emulsify.
• Salt & pepper: Fine grain sea salt and freshly ground black pepper are a must!

How to Make Creamy Vinaigrette

It’s so easy to make this creamy salad dressing. My favorite method for making vinaigrettes is the mason jar method. Just add all of the ingredients in the mason jar, screw on the lid, and shake. Plus, you now have a container to store any leftovers in. Score!

You can also use a small bowl and a whisk to mix the ingredients. Or, if you’re planning to dress an entire salad with your creamy lemon vinaigrette, you can actually mix it together right in your large salad bowl, then add your salad ingredients and toss. So easy!

To make sure it’s perfect, dip a lettuce leaf into the vinaigrette to taste test it. Then, you can add more salt and pepper and adjust any ingredients if you prefer.

Ideas for Serving Creamy Vinaigrette Dressing

• Dress a green salad with it
• Toss with pasta and veggies for a simple pasta salad
• Drizzle over asparagus
• Enjoy as a dip for artichokes
• Add a bit to sandwiches or wraps – it’s the perfect condiment!

More Salad Dressing Recipes

• How to Make a Basic Vinaigrette: Learn the exact ratio for perfect vinaigrette every time plus a ton of variations. 
• Honey Mustard: Love that sweet and savory thing going on!
• Lemon Thyme Vinaigrette: This vinaigrette is so bright and zingy!
• Thousand Island Dressing: Make your own Thousand Island at home and you might never go back to store-bought again!

Print

Creamy Vinaigrette Recipe

This versatile vinaigrette is rich, creamy, and bright with lemony flavor. I love it on simple green salads and served up with veggie platters!

Course Salad

Keyword salad, salad dressing

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 141kcal

Author Kare

Ingredients

• 1/3 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons white wine vinegar
• 1/3 cup sour cream
• 2 teaspoons honey
• 1/2 teaspoon fine-grain sea salt
• freshly ground black pepper to taste

Instructions

• Place ingredients into a small bowl or a mason jar. If you're using a bowl, whisk together vigorously until combined. If you're using a mason jar, twist the lid on the jar and shake well until emulsified.  
• Taste and add more salt and pepper if desired.

Notes

Storage:

Keep in an airtight container in the refrigerator for up to a week. The ingredients may separate in the fridge, so give it a good shake to mix it all back up. 

Vegan Option:

Use vegan sour cream and substitute agave syrup or pure maple syrup for the honey. 

Nutrition

Calories: 141kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 199mg | Potassium: 24mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.1mg

The post Creamy Vinaigrette Recipe appeared first on Kitchen Treaty.

I think this lemon vinaigrette dressing pairs perfectly with a chickpea-heavy green salad – something about the lemon, chickpeas, and thyme together is so delicious! It’s also amazing tossed with blanched asparagus. 

Lemon Thyme Vinaigrette is a really light, refreshing dressing for spring and summer salads. But I love the citrus pop on wintertime salads too. 

Ingredients for Lemon Thyme Vinaigrette

• Olive oil: I use extra virgin olive oil almost exclusively for my vinaigrette recipes. The higher quality the better, but if you have a more budget-friendly olive oil, it’s going to be great too!
• Lemon juice: Freshly squeezed, about one or two lemons worth. 
• White wine vinegar: I love the light zing that white wine vinegar gives this salad dressing. White balsamic is great, too. 
• Thyme: I love fresh thyme in this lemon salad dressing recipe, but dried works too. Just add ess dried because it’s much more potent than fresh. 
• Dijon mustard: A key to vinaigrette is that the ingredients emulsify together (emulsification is when two ingredients that don’t normally combine well are combined). Two ingredients really help the emulsification process: Dijon mustard is one of them. Plus, it adds a great pop of flavor! 
• Honey: Another win for helping emulsify! Plus, honey adds a nice hit of sweetness that helps to mellow all of the acid in vinaigrette. 
• Salt & pepper: I like fine grain sea salt and freshly ground black pepper for best flavor, but any salt and pepper will do! 

How to Make It

It’s so easy to make this lemon salad dressing. Simple add all of the ingredients to a small bowl or, my favorite, a small mason jar. Whisk all of the ingredients together, or, if you’re using a mason jar, place the lid on and shake shake shake! 

Then, check to make sure all of the ingredients are emulsified (thoroughly blended). Dip a lettuce leaf into the vinaigrette to taste test it and add more salt and pepper or adjust any other ingredients if you like. 

Then serve!

Variations

There are so many ways to modify this recipe! Here are a few ideas. 

• Lemon herb vinaigrette: Add more herbs for a wonderful fresh herb vinaigrette. Try a mix of dill, parsley, basil, oregano, and/or marjoram. 
• Lemon oregano vinaigrette: Swap fresh minced oregano for the thyme. Or use 1/2 teaspoon dried oregano. 
• Lemon rosemary vinaigrette: Add about 1/2 teaspoon fresh, well-minced rosemary to the vinaigrette in place of the thyme. 
• Lemon ginger vinaigrette: Add a teaspoon of finely minced fresh ginger. I leave out the thyme if I’m using this variation. 
• Lemon basil vinaigrette: Swap fresh minced basil for the thyme. 
• Lemon parsley vinaigrette: Add parsley instead of the thyme. 
• Maple lemon vinaigrette: Swap the honey for pure maple syrup. This makes it a vegan lemon vinaigrette!

More Salad Dressing Recipes

• How to Make a Basic Vinaigrette: This article is a huge wealth of information about the perfect ratio for vinaigrette, the ingredients I like to use, and tons of variations. 
• Creamy Vinaigrette: Very similar to this one but with an element of irresistible creaminess.
• Honey Mustard Dressing: Just like the classic you know and love!
• Thousand Island Dressing: Super creamy and so easy to make at home!

Print

Lemon Thyme Vinaigrette Recipe

Bright, lively, and full of flavor! This lemony vinaigrette is the perfect companion for green salads. You'll love having this recipe in your arsenal for salad time!

Course Salad

Cuisine French

Keyword salad, salad dressing

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 169kcal

Author Kare

Equipment

• Small bowl or mason jar

Ingredients

• 1/3 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice from 1 large or 2 medium lemons
• 1 tablespoon white wine vinegar
• 1 small clove garlic grated on microplane or finely minced
• 1 teaspoon fresh thyme chopped; or 1/4 teaspoon dried
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon fine grain sea salt plus more to taste
• freshly ground black pepper plus more to taste

Instructions

• Place all of the ingredients in a small bowl or a mason jar. If using a bowl, whisk together vigorously until combined/emulsified. If using a mason jar, twist the lid on the jar and shake well.
• Taste and add more salt and pepper if desired. Drizzle over your favorite salad.

Notes

Storage notes

This dressing will keep in an airtight container in the refrigerator for 3-4 days. The oil may solidify, so I recommend letting the dressing return to room temperature on the counter, then shake/mix it together again before serving. 

Vegan option

Use pure maple syrup instead of honey. 

Nutrition

Serving: 1g | Calories: 169kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 160mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.3mg

The post Lemon Thyme Vinaigrette Recipe appeared first on Kitchen Treaty.

What is Minestrone?

Minestrone is a hearty Italian soup made with beans, veggies, and pasta in broth. Whether or not your minestrone recipe is considered genuine depends on a few factors – like what area of Italy or the Mediterranean does your recipe come from? (Read more about the definition of minestrone here.)

I will disclaim that this recipe is my very own, straight from my American kitchen. I have no Italian blood flowing through my veins (sadly) – at least, none that I know of. I do think my version of minestrone is simple and delicious! And I hope you like it too.

Vegetarian Minestrone Soup Ingredients

I often think of minestrone as more of a formula than a recipe – a mirepoix, some garlic, tomatoes, broth, and beans (sometimes I’ll add some winter squash and/or potatoes too), and then after it all simmers for awhile, I’ll add any tender veggies and the pasta, and finally a finish of greens and parsley.

Usually, I take stock in what veggies I have in the fridge that need to get used up. Next, I make sure I have a can of beans on hand, a bit of pasta hanging around at the bottom of a box somewhere, and some veggie broth in the pantry or freezer.

Some minestrone recipes call for pancetta or chicken broth, but this one is an entirely vegetarian minestrone recipe. I rely on a parmesan rind for flavor, but if you leave it out, it can be vegan too.

• We begin with a mirepoix – onions, carrots, and celery sautéed in olive oil.
• Next up we have garlic, a can of fire-roasted diced tomatoes, beans (kidney beans are my go-to), vegetable broth, and a parmesan rind. If you’re okay with dairy, the parmesan rind is key for adding loads of flavor. So good.
• Once the soup has simmered for a bit, I then add zucchini and pasta.
• And then lastly, we add baby spinach and parsley along with any additional salt and pepper.

Why We Love Minestrone

I love that vegetarian minestrone uses up the bits and ends in the fridge, is super budget-friendly to make (that matters these days!), and always makes for delicious leftovers. One pot lasts us almost all week sometimes! So I thought it was high time I shared the recipe. Scroll on for the printable full meal deal!

More Hearty Soup Recipes

• Oh hey! I published another minestrone soup recipe back in 2013! This one is a bit different with optional sausage and more broth, but it’s the formula I’ve been working with for many years now. (Also, I remember thinking those photos were pretty darn good!)
• Lemony Chickpea Soup with Orzo & Dill is another brothy bean-and-pasta situation. I like the lightness of this one as the weather gets warmer.
• Curried Vegetable Barley Soup is a lightly spiced spin on a classic; I love the chickpeas and the barley in place of the pasta.
• This Tuscan Bean Stew with loads of beans, kale, and rosemary is a total keeper.

Print

Vegetarian Minestrone Soup

A comforting bowlful of beans, pasta, and veggies overflowing in a tomato-based broth. Please pass the shredded parm and hunks of crusty bread!

Course Soup

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 260kcal

Author Kare

Equipment

• 1 3.5 quart or larger stock pot

Ingredients

• 2 tablespoons olive oil
• 1/2 medium yellow onion diced; about 1 cup
• 2 medium carrots peeled and diced; about 1 cup
• 1 stalk celery diced; about 1/2 cup
• 2 garlic cloves peeled and minced; about 1 tablespoon
• 4 cups low-sodium vegetable broth
• 15 ounces fire-roasted diced tomatoes 1 can
• 15 ounces cooked kidney beans 1 can; drained and rinsed
• 2 Yukon gold potatoes diced; about 2 cups [optional]
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 teaspoon kosher salt plus more to taste
• 1 parmesan rind about the size of a domino
• 1 small zucchini diced; about 1 cup
• 1 cup pasta I prefer small-to-medium tubular pastas like ditallini, macaroni, penne, torchio, casarecce, etc.
• 1 ounce baby spinach lightly chopped; about 1 cup packed
• 1/4 cup flat-leaf Italian parsley chopped
• Freshly shredded parmesan cheese for topping

Instructions

• Add olive oil to a large pot over medium-low heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, 7-8 minutes. Add the garlic and cook, stirring frequently, for another minute, until fragrant.
• Stir in the broth, tomatoes, kidney beans, potatoes (if using), salt, and pepper. Drop in the parmesan rind. Increase heat to high and bring just to a boil. Reduce heat to low until the soup is at a simmer. Let simmer for about 20 minutes, until the potato (if using) is tender.
• Stir in the zucchini and pasta. Cook for another 8-10 minutes, just until the pasta is barely tender.
• Remove from heat. Stir in the spinach and parsley until wilted. Taste and add salt and pepper if desired.
• Ladle into bowls and pass with plenty of parmesan and crusty bread.

Notes

Vegan option

Omit the parmesan rind and parmesan topping. 

Gluten-free option

Sub cooked rice or a gluten-free pasta. 

Nutrition

Calories: 260kcal | Carbohydrates: 43g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 336mg | Potassium: 772mg | Fiber: 9g | Sugar: 6g | Vitamin A: 4431IU | Vitamin C: 26mg | Calcium: 77mg | Iron: 4mg

The post Vegetarian Minestrone Soup appeared first on Kitchen Treaty.

Reasons I’m in love with this kale salad recipe

Why do I love it? Well, for a few reasons, but in a nutshell:

1) It tastes SO good. It’s crunchy and tangy and a little salty and a little garlicky and hard to stop eating.

2) With the almonds lending protein and hearty fats, a bowlful of this kale salad makes the perfect lunch (it’s even better with some sliced avocado over the top!) and

3) You can make it ahead of time – it just hangs out in the fridge, getting better every day. Seriously – isn’t half the barrier to eating salad all the prep that’s involved? With this kale salad recipe, you make it once and it’s just there ready for days, waiting for you to grab a little every time a salad craving strikes.

This recipe is from the New York Times, lightly adapted, plus I’ve added a vegan option that, I think, is an extra delicious way to enjoy this salad. 

The simple yet flavorful garlic-infused olive oil and lemon juice dressing is so sublime, perfect tossed with kale leaves thinly sliced into an almost slaw-like situation. Between the thinly sliced kale and the acid-wielding power of the lemon, there’s no need to massage this one!

Then we have the copious amount of both Parmesan cheese and sliced almonds, the cheese adding umami for days and the almonds giving a satisfying crunch with every bite. But if you’re not about the cheese, just try nutritional yeast. It’s delicious!

I’ve always wondered why the New York Times doesn’t include almonds in the title of the recipe because truly this kale salad recipe is all about the almonds. It’s almost as much an almond salad as a kale salad!

Why share this kale salad recipe now? Because it’s the perfect make-ahead salad for the holidays, that’s why!

We’ve been enjoying this kale salad for years now, and I thought that there could not be a better time to share it with you. Because while you’re planning your Thanksgiving menu or the dish you’re bringing along with you, this salad could not be more perfect for Thanksgiving. Why? Because you can make it ahead of time – even a day, or two, or more! In fact, the longer this salad sits (within reason of course!), the more tender the kale leaves get.

More Salad Goodness

How to Make Vinaigrette Dressing – Ratio, Variations, & More (make any salad magic with this easy homemade hack)
Homemade Thousand Island Dressing
Massaged Kale Salad with Avocado & Chickpeas
Epic Winter Salad with Roasted Butternut Squash, Baby Kale, & Avocado
Kale Caesar Salad with Tofu Croutons & Kalamata Caesar Dressing

Print

Lemon Garlic Kale Salad with Almonds Recipe

Ribbons of leafy kale, dressed with lemony, garlic-infused olive oil then tossed with a mountain of crunchy toasted almonds and, if you like, loads of parmesan cheese. Make ahead of time for an easy holiday side or meal-prep situation!

Course Side Dish

Keyword kale, salad

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Servings 10 servings

Calories 369kcal

Author Kare

Ingredients

• 2 cups sliced almonds 6 ounces
• 1/3 cup fresh lemon juice from 2-3 medium lemons
• 1 teaspoon kosher salt plus more to taste
• 1 1/2 cups extra virgin olive oil
• 4 each cloves garlic medium in size, crushed with a knife, peeled, and used whole
• 10-12 ounces kale leaves stems discarded; weighed after stemmed; about 2 big bunches*
• 1 1/2 cups freshly grated parmesan cheese optional; can leave the cheese out or substitute 1/4 cup nutritional yeast for vegan version**

Instructions

Toast the almonds

• Place a skillet over medium heat and add the almonds. Cook, stirring frequently to avoid burning, until fragrant and beginning to turn golden. Remove from heat and set aside to cool.

Make the dressing

• Combine lemon juice and salt (NYT calls for a heaping teaspoon of salt but I feel that's a bit too much so I add a solid teaspoon then add a bit more at the end if I think it's needed). Drizzle in olive oil in a small stream while whisking to help dressing emulsify. Plop in the garlic cloves and set aside. The garlic will steep, adding some nice garlicky flavor, then you'll remove the cloves before dressing the salad.

Prepare the kale

• Cut the kale into thin ribbons and add to a very large bowl.

Assemble the salad

• Top with cooled almonds and parmesan cheese (if using). Remove garlic cloves from dressing, give the dressing another stir to make sure it's all mixed evenly, and pour half of the dressing over the salad. Toss well. I like to use my hands and give the kale a bit of a massage while mixing but with the kale being sliced into thin ribbons I find massaging is not expressly needed. Add more dressing if needed along with salt if desired. Save remainder of dressing in the fridge for another time. Serve; but this salad keeps wonderfully in the fridge for 3-4 which is one reason why it is a fave around here!

Notes

* I’m a big fan of using a mix of lacinato (Tuscan) kale and curly kale. But you can use whichever kale you prefer.

 

**Vegan version – omit the Parmesan cheese. The salad is plenty good without, but I like adding in 1/4 cup of nutritional yeast instead for a nice hit of umami flavor. 

 

Lightly adapted from the New York Times

 

Nutrition

Calories: 369kcal | Carbohydrates: 7g | Protein: 10g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 489mg | Potassium: 259mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2951IU | Vitamin C: 30mg | Calcium: 302mg | Iron: 1mg

The post Lemon-Garlic Kale Salad with Almonds Recipe appeared first on Kitchen Treaty.

This packed-full-of-flavor dairy free pesto is full of basil and garlic flavor and tastes like classic pesto, but without the Parmesan.

Table of Contents

• All About Pesto
• What Can I Use Instead of Parmesan in Pesto?
• Ingredients
• Adaptations/Variations
• How to Make Dairy Free Pesto
• Can You Freeze Pesto?
• How to Serve Dairy-Free Pesto
• More Dairy-Free & Vegan Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

All About Pesto

Garlicky, glorious, herby pesto. It’s such a wonderful, versatile sauce that elevates everything from pizza to pasta to sandwiches. And at a glance, pesto looks like it must be vegan. I mean, it’s so green, am I right? But nope! Traditional pesto has Parmesan, so it’s not dairy-free or vegan – but I have the solution right here: Dairy-Free Pesto!

Traditional pesto contains the following ingredients:

1. Basil
2. Garlic
3. Pine nuts
4. Parmesan and
5. Olive oil

So you see your vegan/dairy “gotcha” ingredient right there – PARMESAN! No bueno for vegans – and sometimes a no bueno for vegetarians, too, if rennet source matters to you (this can depend on the brand of Parm, too.) 

I’m sure there are quite a few people out there who think pesto needs parmesan cheese, and I suppose I used to be one of them. But you know what? It just ain’t so! Yes, back before my dairy-free days, even my own pesto recipes had a heavy hand with the cheese. And I’ll admit, it took me awhile to land on a cheese-free pesto recipe that I liked just as well. So you might be wondering … 

What Can I Use Instead of Parmesan in Pesto?

Instead of Parmesan, we’ve got a combo of that glorious vegan wonderfood, nutritional yeast, and lemon juice. TRUST ME – this combo works swimmingly and officially elevates this vegan basil pesto to my very favorite in the world. 

So what else is in this one?

Readers say …

“Love this recipe! My husband said he liked this more than regular pesto and my son gobbled it up. I tossed it with rotini pasta and roasted cherry tomatoes. Delicious! Thank you!”

– Courtney

Ingredients

We’ve got some nice, traditional ingredients going on:

• Basil – a LOT of fresh basil
• Pine nuts – I love the flavor this traditional ingredient adds, but you can sub with cashews or toasted walnuts.
• Good olive oil
• Garlic – gotta have fresh garlic!

And then, we have a few less traditional ingredients for loads of flavor:

• Lemon juice – for zip
• Nutritional yeast – for that nutty umami effect that parmesan used to bring to the table
• Thyme – just because it’s oh-so good. The thyme is optional, but I gotta enthusiastically recommend it. (The addition is inspired by Isa and it’s so good in there.)

Adaptations/Variations

• Parsley pesto: Swap the basil for parsley. It’s so good!
• Basil & toasted walnut pesto: Toast up some walnuts and add them to the mix instead of pine nuts. I love this variation!

How to Make Dairy Free Pesto

Some people use a mortar and pestle for their pesto – that’s the old-fashioned (and some might argue superior) way to do it. If you’d like to do the same, go for it!

But me, I use my Vitamix. Call me lazy or call me efficient – either way, call my very favorite vegan pesto recipe delicious. 😉 Because it’s still plenty tasty straight out of the blender, and it’s super easy to make that way too.

Can You Freeze Pesto?

Yes, pesto freezes beautifully! You can freeze it in a zipper bag or airtight container, or even freeze it individually in muffin cups or silicone molds, then pop them out and place the pesto pucks in an airtight bag. Pull one out and add it to pasta for a quick and easy meal.

How to Serve Dairy-Free Pesto

Oh, and some ideas for enjoying your vegan basil pesto? I, Ms. Pesto Obsessed, have a few of those!

• Pizza: How about as a base on some pizza along with a thin layer of heirloom tomatoes and some cashew parmesan sprinkled on top before baking? Vegan pizza nirvana.
• Pesto potatoes: Toss with just-out-of-the-oven roasted baby potatoes.
• Soup topper: Drizzle it over your favorite minestrone.
• Sandwiches: Try it slathered on a grilled vegetable sandwich.
• Pasta or gnocchi: Serve it with either, or stir it into pesto pasta topped with cherry tomatoes.

Pesto, baby. Is there anything it can’t do?

Make some dairy-free pesto for now, make some for later, either way, just make it!

You’ll be glad you did.

More Dairy-Free & Vegan Sauce Recipes

• Vegetarian Puttanesca
• Italian Tomato Sauce
• Red Lentil Sauce
• Veggie Bolognese
• Dairy-Free Alfredo Sauce

Print

Dairy-Free Pesto

Think pesto needs parmesan in order to have flavor? Think again! This versatile, vibrant pesto proves that pesto doesn't need dairy to be delicious.

Keyword dairy free pesto, pesto without dairy, pesto without parmesan, vegan pesto

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 144kcal

Author Kare

Ingredients

• 6 cups loosely packed fresh basil
• 2/3 cup pine nuts
• 1/4 cup nutritional yeast
• 4 medium cloves garlic roughly minced
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon fresh thyme leaves optional
• 1/2 teaspoon kosher salt or sea salt + more to taste
• 1/2 – 3/4 cup olive oil

Instructions

• Place basil, pine nuts, nutritional yeast, garlic, lemon juice, thyme (if using), salt, and 1/2 cup olive oil in your high-speed blender (I use and recommend a Vitamix). Blend until a bit of a paste forms, drizzling in more olive oil as necessary until your pesto reaches the consistency you like. Taste and add additional salt if desired.
• Store in an airtight container in the refrigerator for up to 5 days or freeze for up to several months.

Nutrition

Serving: 2tablespoons | Calories: 144kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 48mg | Fiber: 1g

The post Dairy-Free Pesto appeared first on Kitchen Treaty.

I’ve had a go-to gravy recipe for awhile now, and yeah – I totally love it. I know gravy has a reputation of being finicky and difficult, but when you eliminate the drippings and the guesswork, it’s really just about the easiest thing to make, ever.

But instead of sticking with the status quo, I felt like it was time to branch out. I wanted a thoroughly interesting, full-of-flavor, vegan gravy option that made the carnivores’ jaws drop too.

The secret, my friends?

It’s in that little jar photographed above. Garam Masala spice blend, the one and only Indian seasoning blend with cinnamon, cumin, coriander, cardamom, peppercorns, cloves … all of these amazing flavors that complement the traditional Thanksgiving table something fierce.

Indian-Spiced Vegan Brown Gravy is thick, rich, warmly spiced, and perfect over a batch of Turmeric Mashed Potatoes (recipe coming soon)! Though I love it equally over traditional mashed potatoes.

Vegan gravy for the win! Keep away, carnivores. This gravy boat is ALL MINE.

(more…)

The post Vegan Garam Masala Brown Gravy appeared first on Kitchen Treaty.

The post Slow-Roasted Tomato & Garlic Bruschetta appeared first on Kitchen Treaty.

Roasted Brussels sprouts are truly delicious. Tossed with olive oil and some salt then baked until browned, crispy in parts, and super tender in the middle (I’m talking artichoke-heart tender), a well-roasted Brussels sprout is a thing to behold. As opposed to boiling, roasting brings out Brussels’ sweetness (hellooo caramelization) which helps negate any naturally occurring bitterness. After a good roasting session, I find myself picking them off the cookie sheet, one at a time, and popping them in my mouth – for me, they’re just as addicting as potato chips.

Ready to do this?! Here’s How to Roast Brussels Sprouts!

Step 1: Select Your Brussels Sprouts

This one can be tricky, because sometimes you’ve a hankering for Brussels and you’re pretty much stuck with what’s at the store. But if you have the choice, I suggest going by this criteria to get the best sprouts.

1. On the stalk. If you can find Brussels sprouts on the stalk, you’re in luck. It may be a little unwieldy in the cart and you may feel like a caveman waving it around, but your Brussels sprouts are going to be fresher this way. And the fresher the Brussels sprout, the sweeter it is. (I’ve seen some people break their sprouts off of the stem right at the store. This is one way to avoid Caveman club syndrome, but I’m not sure how the produce manager feels about it).
2. Smaller is better. If, like me, you rarely find Brussels sprouts on the stalk in your store, your next best bet is to select the smaller ones over large. Again, the smaller sprouts tend to be sweeter.
3. You want them to feel firm when you squeeze them. If they’re soft and the stems are particularly brown, you may want to skip them altogether.

My selection of sprouts for this story were, admittedly, a little on the rough side. They were pre-cut and the ends were looking pretty brown. Plus, I was stuck a wide variety of sizes. That said, the end product was still pretty amazing, but then again, roasted Brussels sprouts are probably my favorite veggie ever.

A good quantity is 1 1/2 pounds. It fills up a standard-size baking sheet without crowding it, and feeds a family of four or so as a side.

Step 2: Prepare Your Brussels Sprouts

This step take a little time, but once you get into the swing of things, you’ll be done before you know it.

Rinse #1

First, give the sprouts a precursory cleaning. Just place them in a colander and rinse them well.

Cut off the ends

Now, grab a cutting board and a sharp knife. It’s time to chop! One by one, cut the brown end off of the sprout. Not too much! Just a millimeter or so off the end. If you were lucky enough to find Brussels sprouts on the stalk, just break them off of the stalk and rinse them off. No need to do any additional trimming.

Peel (a little)

Now, remove any outer leaves that are shriveled or have brown spots. I usually find myself removing one or two outer leaves.

Cut larger ones in half

If you have any sprouts in the bunch that are larger than the others, cut them in half so that all your sprouts cook evenly.

Rinse #2

Put the trimmed and peeled sprouts back in the colander. Rinse thoroughly and shake off excess water.

Step 3: Cook!

Heat your oven to 400 degrees Fahrenheit.

Roll the rinsed Brussels sprouts onto a rimmed baking sheet. If they’re looking crowded and/or there are too many to fall into a single layer, use two baking sheets.

Drizzle on some olive oil. Don’t be skimpy! I use 2 tablespoons olive oil per 1 1/2 pounds of sprouts.

Toss the sprouts with your hands until the oil is well-distributed, then sprinkle on some kosher salt or sea salt. I start with 1/4 teaspoon for this quantity, but I like ’em salty. If you’re not sure, just add a couple of pinches then you can add more after they’re roasted if you like. Roll them around a little bit more to distribute the salt.

Now roast them!

Bake them for 30-40 minutes, checking in and rolling them around or flipping them with a turner about every 10 minutes or so, until they’re well-browned and tender. Roasted Brussels sprouts aren’t great when they’re undercooked, so really go for it.

Step 4: Finish them off

Remove them from the oven. Taste and add additional salt if you like. And serve!

Or, you can dress them up a bit first. Transfer them to a serving plate and try these topping suggestions:

• Toasted hazelnuts, dried cranberries, and a drizzle of balsamic vinegar
• Toasted walnuts, lemon zest, a pinch of crushed red pepper flakes, and a squeeze of lemon juice
• Fresh pomegranate arils, crumbled feta cheese, and a drizzle of pomegranate molasses
• Or smother in Dijon vinaigrette (our favorite – go heavy on the mustard!)

Roasted Brussels sprouts with fresh pomegranate arils, crumbled feta cheese, and a drizzle of pomegranate molasses

That’s it! Now you know how to roast Brussels sprouts. I hope you and your family love them as much as we do!
(more…)

The post How to Roast Brussels Sprouts appeared first on Kitchen Treaty.